Description

Experience the ultimate comfort of a farmhouse kitchen with these hearty Double Oatmeal Raisin cookies. Featuring a perfect balance of chewy rolled oats and sun-dried raisins with a hint of cinnamon, these cookies are golden, wholesome, and incredibly satisfying.

Ingredients

3/4 cup butter, softened
3/4 cup white sugar
3/4 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 3/4 cups rolled oats
1 cup sun-dried raisins

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Instructions

Preheat your oven to 375°F (190°C) and line two large cookie sheets with parchment paper or silicone mats.
In a large mixing bowl, cream together the softened butter, white sugar, and brown sugar until the mixture is light and smooth.
Beat in the eggs and vanilla extract until the batter is fluffy.
In a separate small bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Gradually add the flour mixture to the creamed butter and sugar, mixing until just combined.
Stir in the rolled oats and the raisins until evenly distributed throughout the thick dough.
Drop rounded teaspoonfuls of dough onto the prepared sheets, leaving at least 2 inches of space between each.
Bake for 8 to 10 minutes, switching the rack positions halfway through, until the edges are golden brown.
Let the cookies sit on the hot sheets for 2 minutes to set before transferring them to a wire rack to cool completely.

Notes

For the thickest, chewiest results, try chilling the prepared dough in the refrigerator for at least 30 minutes before baking. This prevents the cookies from spreading too quickly in the oven and helps the flavors of the cinnamon and oats meld together beautifully.

Prep Time: 15 mins
Cook Time: 10 mins
Category: Dessert
Method: Baking
Cuisine: American